Creamy Beef and Green Chili Casserole
This easy family-favorite casserole combines seasoned ground beef, mild green chilies, and creamy cheese sauce layered with crunchy tortilla chips. Ready in just 50 minutes and tastes even better the next day!
Ingredients
- 1½ lbs ground beef 80/20 recommended
- 1 yellow onion large, finely chopped
- 1 can cream of chicken soup 10.75 oz, condensed
- 1 cup milk whole milk preferred
- 1 can diced green chilies 4 oz, mild
- 1 tsp dried oregano Mexican oregano if available
- 1 tsp garlic salt
- ½ tsp black pepper optional
- 3 cups Colby Jack cheese shredded, divided (1 cup + 2 cups)
- 1 bag tortilla chips 10-12 oz, thick restaurant-style
- cooking spray as needed
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
- In a large skillet over medium-high heat, cook ground beef and chopped onion for 8-10 minutes, breaking up the meat into small crumbles. Cook until no pink remains and onions are soft and translucent. Drain excess grease.
- Reduce heat to medium-low. Add cream of chicken soup, milk, diced green chilies (with liquid), oregano, garlic salt, and black pepper to the skillet. Stir well to combine.
- Let the mixture simmer gently for 2-3 minutes, stirring occasionally.
- Add 1 cup of shredded cheese to the beef mixture. Stir until completely melted. Remove from heat.
- Spread half of the tortilla chips across the bottom of the prepared baking dish, breaking large chips to fill gaps.
- Spoon half of the beef mixture over the chips and spread evenly.
- Add another layer of tortilla chips, then top with remaining beef mixture, spreading evenly.
- Sprinkle the remaining 2 cups of shredded cheese over the top, covering to the edges.
- Bake uncovered for 30 minutes, until cheese is melted, bubbly, and golden brown in spots.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Tastes even better the next day!
Reheating: Microwave individual portions for 1-2 minutes, or reheat larger portions in the oven at 350°F for 15-20 minutes, covered with foil.
Freezing: Assemble casserole without baking. Wrap tightly with plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking. May need extra 5-10 minutes baking time.
Variations: Use rotisserie chicken instead of beef, add corn or black beans, try Mexican cheese blend, or use hot green chilies for more heat.